Contact Us

Drop us a line and we'll contact you via email, or call us at 888-CITY-BEAN.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Brewing Instructions

Adirondack is the perfect template for self-starters and savvy entrepreneurs. Its minimal navigation and full header images provide a bold framework for your brand's vision.

Brewing Instructions

Step-by-step instructions for the most popular brewing methods used with our coffee.


Toddy

The Commercial Brewer is designed to brew 5 pounds of coffee at a time, and yield 2.5 gallons (320 fluid oz.) of extract.

Instructions

  1. Insert one commercial filter into the nylon strainer. Put strainer and filter into brewing container with the open end facing upwards.
  2. Put 5 pounds of coarsely ground coffee into the filter.
  3. Pour approximately 7 quarts of cool water into the open filter, making sure to saturate all the coffee grounds.
  4. Tie the filter bag closed with the attached string. The string should be tied approximately 3 inches from the top of the filter bag. Leave plenty of room for the coffee to move around. (Tying the bag too tight will result in dry pockets in the grounds and the coffee concentrate will be very weak.)
  5. Add 7 more quarts of water to the brewing container.
  6. Optional: gently massage the grounds (through the strainer) to assure saturation.
  7. Cover with lid and let brew for 12-24 hours (we recommend 24 hours, but you can still get decent results from 12).
  8. Drain extract into Toddy storage decanters or other suitable storage container and refrigerate. Yield should be 10 quarts (2.5 gallons). If grounds block spigot, gently move grounds from in front of spigot.
  9. Disposal/clean-up - Lift grounds and filter from brewing container using strainer. Dispose of filter and grounds 

Caution—filter is fragile when wet and subject to tearing. Rinse strainer and air dry.

Note—strainer is re-usable, filter bag is not re-usable.

 


Brewing MEthod 2

The Commercial Brewer is designed to brew 5 pounds of coffee at a time, and yield 2.5 gallons (320 fluid oz.) of extract.

Instructions

  1. Insert one commercial filter into the nylon strainer. Put strainer and filter into brewing container with the open end facing upwards.
  2. Put 5 pounds of coarsely ground coffee into the filter.
  3. Pour approximately 7 quarts of cool water into the open filter, making sure to saturate all the coffee grounds.
  4. Tie the filter bag closed with the attached string. The string should be tied approximately 3 inches from the top of the filter bag. Leave plenty of room for the coffee to move around. (Tying the bag too tight will result in dry pockets in the grounds and the coffee concentrate will be very weak.)
  5. Add 7 more quarts of water to the brewing container.
  6. Optional: gently massage the grounds (through the strainer) to assure saturation.
  7. Cover with lid and let brew for 12-24 hours (we recommend 24 hours, but you can still get decent results from 12).
  8. Drain extract into Toddy storage decanters or other suitable storage container and refrigerate. Yield should be 10 quarts (2.5 gallons). If grounds block spigot, gently move grounds from in front of spigot.
  9. Disposal/clean-up - Lift grounds and filter from brewing container using strainer. Dispose of filter and grounds 

Caution—filter is fragile when wet and subject to tearing. Rinse strainer and air dry.

Note—strainer is re-usable, filter bag is not re-usable.

 


Brewing method 3

The Commercial Brewer is designed to brew 5 pounds of coffee at a time, and yield 2.5 gallons (320 fluid oz.) of extract.

Instructions

  1. Insert one commercial filter into the nylon strainer. Put strainer and filter into brewing container with the open end facing upwards.
  2. Put 5 pounds of coarsely ground coffee into the filter.
  3. Pour approximately 7 quarts of cool water into the open filter, making sure to saturate all the coffee grounds.
  4. Tie the filter bag closed with the attached string. The string should be tied approximately 3 inches from the top of the filter bag. Leave plenty of room for the coffee to move around. (Tying the bag too tight will result in dry pockets in the grounds and the coffee concentrate will be very weak.)
  5. Add 7 more quarts of water to the brewing container.
  6. Optional: gently massage the grounds (through the strainer) to assure saturation.
  7. Cover with lid and let brew for 12-24 hours (we recommend 24 hours, but you can still get decent results from 12).
  8. Drain extract into Toddy storage decanters or other suitable storage container and refrigerate. Yield should be 10 quarts (2.5 gallons). If grounds block spigot, gently move grounds from in front of spigot.
  9. Disposal/clean-up - Lift grounds and filter from brewing container using strainer. Dispose of filter and grounds 

Caution—filter is fragile when wet and subject to tearing. Rinse strainer and air dry.

Note—strainer is re-usable, filter bag is not re-usable.


Brewing method 4

The Commercial Brewer is designed to brew 5 pounds of coffee at a time, and yield 2.5 gallons (320 fluid oz.) of extract.

Instructions

  1. Insert one commercial filter into the nylon strainer. Put strainer and filter into brewing container with the open end facing upwards.
  2. Put 5 pounds of coarsely ground coffee into the filter.
  3. Pour approximately 7 quarts of cool water into the open filter, making sure to saturate all the coffee grounds.
  4. Tie the filter bag closed with the attached string. The string should be tied approximately 3 inches from the top of the filter bag. Leave plenty of room for the coffee to move around. (Tying the bag too tight will result in dry pockets in the grounds and the coffee concentrate will be very weak.)
  5. Add 7 more quarts of water to the brewing container.
  6. Optional: gently massage the grounds (through the strainer) to assure saturation.
  7. Cover with lid and let brew for 12-24 hours (we recommend 24 hours, but you can still get decent results from 12).
  8. Drain extract into Toddy storage decanters or other suitable storage container and refrigerate. Yield should be 10 quarts (2.5 gallons). If grounds block spigot, gently move grounds from in front of spigot.
  9. Disposal/clean-up - Lift grounds and filter from brewing container using strainer. Dispose of filter and grounds 

Caution—filter is fragile when wet and subject to tearing. Rinse strainer and air dry.

Note—strainer is re-usable, filter bag is not re-usable.